No Knead Bread – Rosemary and Garlic Artisan Bread Loaf – A Flavorful Delight!
This artisan no knead bread made with rosemary and garlic is the perfect combination of flavors. With a crispy golden crust and a soft, fluffy interior, it’s a homemade bakery-style treat you’ll love!
Looking for a simple yet irresistible homemade bread recipe? Look no further than this no knead rosemary and garlic artisan bread loaf. With its fragrant flavors and bakery-style appeal, this delightful creation will leave you craving more!
This recipe is a game-changer, allowing you to achieve bakery-style perfection in the comfort of your own kitchen.
Imagine the aroma of freshly baked bread filling your home, enticing everyone who enters. With every bite, you’ll be greeted by the fragrant flavors of rosemary and garlic, creating a symphony of tastes that dance on your palate. This delightful creation boasts a crust that is beautifully golden and crispy, while the interior is wonderfully soft and fluffy.
Can anyone make this no knead bread?
The combination of simplicity and excellence is what sets this recipe apart. Even if you’re a novice baker, you’ll be amazed at how effortlessly you can achieve bakery-quality results. The no knead method eliminates the need for laborious kneading, making the process accessible to bakers of all skill levels.
What is no knead bread, and why is it popular?
No knead bread is a bread-making method that eliminates the need for extensive kneading. The dough is mixed and left to rise for an extended period, allowing it to develop gluten and ferment naturally. This technique gained popularity due to its simplicity and convenience, making it accessible to both novice and experienced bakers.
What makes artisan bread different from regular bread?
Artisan bread is known for its crusty exterior and soft, airy interior. It’s often made with high-quality ingredients and follows traditional baking methods. The use of minimal ingredients and long fermentation times enhances the flavor and texture, resulting in a more rustic and artisanal product.
Why use rosemary and garlic in bread?
Rosemary and garlic are a classic flavor combination that adds depth and aromatic richness to bread. Rosemary infuses the bread with its earthy, pine-like flavor, while garlic adds a delightful savory note. Together, they create a harmonious blend that elevates the taste of the bread to a whole new level.
Can I use dried rosemary instead of fresh?
Absolutely! While fresh rosemary offers a more vibrant flavor, dried rosemary can be a suitable substitute. Simply reduce the amount to half a teaspoon as dried herbs tend to have a more concentrated taste. Experiment and adjust according to your preferences.
How do I know when the bread is fully baked?
A fully baked bread loaf should have a golden brown crust and produce a hollow sound when tapped on the bottom. If the crust appears too pale, you can continue baking for a few more minutes to achieve that desired golden color. Always allow the bread to cool before slicing into it for the best texture.
No Knead Bread – Rosemary and Garlic Artisan Loaf
Prep time 20 minutes
Cook time 45 minutes
Set time 1 hour
Yields 1
Ingredients You’ll Need:
- 1 tablespoon active dry yeast
- 1 1/2 cups water, hot
- 4 cups all purpose flour, aerated and divided
- 1 teaspoon kosher salt
- 2 teaspoons of fresh rosemary, diced finely, sub with dried rosemary
- 1 tablespoon garlic, minced
How to Make No Knead Artisan Bread
- Prep the rosemary by removing the leaves from 2 stems of fresh rosemary.
- Add yeast to hot water and let sit for 5 minutes.
- Add 3 cups of aerated flour to a mixing bowl with the salt.
- Once the yeast is foamy, add the flour and begin to work the mixture into a sticky but firm dough. You can use your hands or a firm spatula.
- Cover with a damp cloth or plastic wrap and let sit for 1 hour. The dough should double in size.
- Preheat the oven to 450°F.
- Lightly dust a flat dry surface and gently work the dough into a smooth round loaf. Do not overwork the dough.
- Add a large sheet of parchment paper to the Dutch oven and place your dough inside.
- Score the dough by using a sharp knife with a fine edge or a razor blade. I like to score an “x” and 1/4” deep.
- Cover with the lid and cook at 450°f for 30 minutes.
- At 30 minutes, remove the lid and cook for 5-10 minutes until the crust is golden brown.
- Tap the loaf as it should sound like a hollow drum.
- Let cool before slicing open.
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Artisan No Knead Bread – Rosemary and Garlic Loaf Recipe
Ingredients
- 1 tablespoon active dry yeast
- 1 1/2 cups water hot
- 4 cups All purpose flour aerated and divided
- 1 teaspoon kosher salt
- 2 teaspoons of fresh rosemary diced finely, sub with dried rosemary
- 1 tablespoon garlic minced
Instructions
- Add yeast to hot water and let sit for 5 minutes.
- Add 3 cups of aerated flour to a mixing bowl with the salt.
- Once the yeast is foamy, add the flour and begin to work the mixture into a sticky butfirm dough. You can use your hands or a firm spatula.
- Cover with a damp cloth or plastic wrap and let sit for 1 hour. The dough should double in size.
- Preheat the oven to 450°F.
- Lightly dust a flat dry surface and gently work the dough into a smooth round loaf. Do not overwork the dough.
- Add a large sheet of parchment paper to the Dutch oven and place your dough inside.
- Score the dough by using a sharp knife with a fine edge or a razor blade. I like to score an “x” and 1/4” deep.
- Cover with the lid and cook at 450°f for 30 minutes.
- At 30 minutes, remove the lid and cook for 5-10 minutes until the crust is golden brown.
- Tap the loaf as it should sound like a hollow drum.
- Let cool before slicing open.
Nutrition
Nutrition facts are provided as a courtesy.
